Clementine drizzle muffins
Waitrose and Partners

Clementine drizzle muffins

These muffins are packed with grated carrots, poppy seeds and clementine zest, glazed with a simple clementine syrup .

4 out of 5 stars(1) Rate this recipe
  • Makes12
  • CourseSnack
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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Ingredients

  • 300g self-raising flour, sifted
  • 175g golden caster sugar
  • 1 tsp baking powder
  • 2 tbsp poppy seeds
  • 100g grated carrot
  • 200ml whole milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 75ml (5tbsp) sunflower oil
  • 4 clementines, zest and juice
  • 100g golden granulated sugar

Method

  1. Preheat the oven to 200C, gas mark 6. Line a 12-hole muffin tin with cases. Stir together the flour, caster sugar, baking powder, poppy seeds and carrot in a large mixing bowl. In a separate bowl, whisk the milk, egg, vanilla, oil and 1/2 the clementine zest and juice. Stir the wet ingredients into the dry to make a batter.

  2. Divide between the cases and bake for 12-15 minutes, until risen and golden. Transfer to a wire rack, then stir together the granulated sugar and remaining clementine zest and juice. Spoon over the top of the warm muffins.

Nutritional

Typical values per item when made using specific products in recipe

Energy

116kJ/ 278kcals

Fat

8.3g

Saturated Fat

1.4g

Carbohydrates

46.1g

Sugars

27.2g

Fibre

1.1g

Protein

4.1g

Salt

0.4g

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Overall rating (4/5)

4 out of 5 stars1 rating